Asian “Salisbury” Steak with Wilted Spinach and Brown Rice

Hello!  Are you hungry?  Just reading that title makes my mouth water.  The original recipe comes from an old Eating Well magazine, from February 2006, but I have made a few changes given what we have in the cupboard and the number of people we are eating it in our house!  It also got the stamp of approval from our resident picky eater (who rarely turns his nose up at beef!).  I made this recipe for 8 rather than 6 because my hope is that there will be enough left so that my dear hubby can take it for lunch.

Asian “salisbury” steak  with wilted spinach – serves 8 – approx 303 calories per serving plus rice.

2lbs lean ground beef or bison

1 clove garlic, minced

1 cup diced orange pepper

1 cup chopped green onion

1/3 cup plain dried bread crumbs

4 TBSP Hoisin sauce, separated.

2 1/2 TBSP minced fresh ginger

3 tsp Canola oil or grape seed oil

2 6oz bags of baby spinach

1/2 cup rice wine or sherry (I used rice wine)

Place the oven rack in the top third of the oven.  Preheat the broiler to high.  Coat broiler pan using an oil spray pump (I used canola oil as it has a higher smoke temp than olive oil or grape seed oil, in my experience).  Mix ground beef with red pepper, onion, bread crumbs, garlic, ginger and 3 tbsp of Hoisin.  Shape into 8 oblong patties. Brush patties using 1 tsp of oil.  Place on broiler pan.  Broil, flipping once, for approximately 4-5 minutes a side.  Note you can also do these on the BBQ.

Heat  remaining 2 tsp oil in skillet on medium high.  Add Spinach and cook just until wilted (1-3 minutes).  Divide wilted spinach among plates.  Return the skillet to the heat and add remaining 1 tbsp Hoisin sauce, add rice wine and stir until slightly reduced (one minute).  Place cooked steaks on spinach and drizzle with sauce.   Serve with side of brown rice.